How to Keep Your Brown Sugar Fresh (and Soft)

One thing that can derail your baking plans is discovering that the brown sugar your cookie recipe calls for is as hard as a rock. Luckily, we’ve got a super simple tip for keeping brown sugar soft and fresh from the start, preventing lumps—or the need to chip away at that solid block of golden goodness (we’ve all been there).

Brown sugar can be one of the more temperamental baking ingredients in your pantry arsenal. From the get-go, it’s best to store brown sugar in a cool, dry space, and in an airtight and moisture-proof container such as a secure resealable bag, or a glass or plastic canister with an airtight lid. Once you’ve got that covered, adding a moisture source is a wildly effective extra measure for maintaining the softness and freshness of your brown sugar. Read on to discover my go-to trick that works like a charm every single time.

Related: How to Make Your Own Brown Sugar

Keep This in Your Brown Sugar

Brown sugar contains molasses, which gives it a higher moisture content than white sugar. When exposed to air, the molasses evaporates from the brown sugar, making it hard, lumpy, and difficult to work with. A slice of fresh bread will keep brown sugar from hardening or developing lumps because the sugar absorbs the moisture from the bread and will revive its texture.

Simply place a slice of bread in your container of brown sugar. If the sugar is brand new, this will prolong its freshness. If it’s older and dry or lumpy, the sugar will absorb the moisture from the bread within about one day and become soft and easy to crumble again. Continue to swap out the bread for a new slice every few days to maintain moisture content and prevent molding.

More Tips for Using Bread to Soften Brown Sugar

• Fresh or packaged bread? Keep in mind that freshly made bread typically has a higher moisture content than packaged breads lining the shelves of supermarkets. However, most people don’t just have a loaf of fresh bread on hand, which is totally fine! Both fresh and store-bought sliced bread will work well for this brown sugar–softening tip. Discover the best way to store sliced bread here.

• What type of bread is best for this? Bread with a neutral flavor, like white or wheat, is best. Because the brown sugar will absorb the moisture, and therefore some flavor, from whatever you add to it, a neutral option will prevent a change in the flavor of the brown sugar, as well as any recipes you’re using it for.

• No bread? No problem. Try using marshmallows instead (also a great gluten-free option). Or keep these brown sugar–softening methods on the back burner.

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